Mouthwatering bacon and cheese loaf

This recipe combines two of the world’s best food discoveries — bacon and cheese — into a delectable fusion that finds its home on a soft, fluffy bed of bread. Follow the instructions below to get one loaf of this perfect pull-apart meal and whip up this savoury dish for a great afternoon lunch or a night in!

Ingredients

• 12 bacon (strips, diced)
• Frozen bread dough (thawed – see below for a homemade recipe!)
• 2 tbsps olive oil (divided)
• 1 cup part-skim mozzarella cheese (shredded)
• 1/2 cup ranch salad dressing mix

Method

1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
2. Arrange pieces in a 9 x 5 inc. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
3. Bake at 180°C for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown.

Basic bread dough recipe: 

Ingredients

• 450g (3 cups) plain bread flour (see note)
• 1 tablespoon (12g/2 sachets) dried yeast
• 2 teaspoons caster sugar
• 1/2 teaspoon salt
• 250ml (1 cup) warm milk
• 2 tablespoons melted butter

 Method

1. Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size. Continue following your recipe.